Apple crisp that travels well! The crumble is our favourite part, truthfully - hints of lemon
pop and provide some pep to a classic dessert!
Ingredients:
¼ cup BCOO Lemon Infused Olive Oil
½ cup rolled oats
2/3 cup all-purpose flour
2/3 Cup brown sugar
4 Apples
2 tsp lemon juice
2 Tbsp BCOO Maple Balsamic Vinegar
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp sea salt
¼ tsp ground nutmeg
Instructions:
Step 1 - Preheat oven to 375°F and brush six mason jars or small ramekins with 1 tbsp
Lemon Olive Oil, then place jars on a baking tray.
Step 2 - In a bowl, stir the oats, ½ cup flour, ½ cup brown sugar, cinnamon, ginger, salt, andnutmeg until well combined. Add in the remaining olive oil and maple balsamic, stirring the mixture until it becomes crumbly. Set aside.
Step 3 – Slice and core the apples and place them in a large bowl. Toss the fruit with lemon juice, then sprinkle with ¼ cup brown sugar and ¼ cup flour, then stir to coat the apples in the flour mixture.
Step 4 - Divide the fruit among chosen baking vessels, filling ¾ full, pressing down lightly.
Step 5 - Top each jar with a generous ¼ cup topping
Step 6 – Place in preheated oven and bake for 25 minutes, until filling is bubbly and topping golden brown. Top with a scoop of vanilla gelato, a drizzle of caramel or more Maple Aged Balsamic and prepare for adulation and praise...